Chick Pea, Lettuce and Vegetable Salad in Lemon Dressing
by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 29012 times
Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds.
- Cut the bread slices into 12. 5 mm. (½") cubes.
- Heat the butter in a non-stick pan and add the garlic.
- Add the bread cubes and sauté over a medium flame till they are lightly browned and crisp. Cool completely.
- Wash and soak the kabuli chana overnight. Drain.
- Pressure cook it with salt and 3 cups of water for 2 to 3 whistles until they are cooked. Drain out all the water and cool completely.
- Combine all the other ingredients including the kabuli chana in a large bowl and refrigerate till use.
- Just before serving, add the garlic croutons and the dressing and toss lightly.
- Serve immediately.
Nutrient values per serving
|Vitamin A||1334.3 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||44.3 mg|
|Folic Acid||63.1 mcg|
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